directions:

1. Using a large pot on medium heat, sauti garlic, shallots, onion and herbs in melted butter until the onions are translucent. Add white wine and salt and pepper to taste. Bring to boil.

2. Add of mussels to the pot and cover with a tight-fitting lid, increase temperature to high. Stir the pot a few times.

3. In 4 - 5 minutes the shells will pop open and the meats will ball up and pull away from the shell. If they are stringy or stuck to the sides of the shell, they are not fully cooked. As always with seafood, be careful not to overcook. Place the mussels in a bowl, top with the liquid remaining in the pot and garnish with red onion and fresh parsley.